Lewis Chan, Chef de Cuisine at BLD Restaurant, unveiled the menu (PDF) last week for Thursday’s special one-night-only “Sriracha Shortage” dinner amid reports that the Irwindale plant which produces the chili sauce could be shutting down.

The menu – which includes a Sriracha-infused tagliatelle with prawns, crispy pork belly with a Sriracha soy glaze, and even S’mores made with Sriracha marshmallows – was initially supposed to be for a cozy meal among a few of the restaurant’s closest friends, according to Lewis.

But once word spread, the restaurant located at 7450 Beverly Boulevard was soon booked up to capacity and even has about 50 people on a waiting list for the special dinner.

“You should play with your food,” said pastry chef Mariah Swan. “So if you love Sriracha, and you want to see how it goes with what we’re doing, which is chocolate and graham crackers, I say go to town.”

Huy Fong Foods was forced to halt shipments of the sauce in December until later this month following an order from the California Department of Public Health “to ensure an effective treatment of micro-organisms present in the [Huy Fong Foods] product.”

While officials with Huy Fong Foods said there would no shortage while they comply with the order, some local distributors fear they could lose money and face lawsuits from customers.

Last November, the city of Irwindale sued Huy Fong Foods over claims that odor from its production was making residents sick.